Jazz up your couscous with this spice-infused salad, which really brings out the hearty flavor of this North African grain. Yogurt helps make this salad creamy and refreshing.
Total Preparation/Cooking time: 15 minutes
Serves: 12 servings (1/2 cup per serving)
Ingredients
- 1 ½ cup couscous, uncooked (3 ½ cups cooked)
- 1 tablespoon butter or coconut oil
- ¼ cup low-fat plain yogurt
- ¼ cup extra virgin olive oil
- 1 teaspoon rice vinegar
- 1 teaspoon curry powder
- ½ teaspoon ground turmeric
- 1 ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ cup carrot, chopped
- ½ cup cilantro, fresh
- ½ cup cranberries, dried unsweetened
- ½ cup pecans or walnuts, chopped
- ¼ cup red onion, diced
Instructions
- To prepare couscous: place uncooked couscous in medium bowl. Melt butter in 1 1/2 cups boiling water and pour over the couscous.
- Cover tightly and allow couscous to soak for 5 minutes. Fluff with a fork.
- In a small bowl, whisk together the yogurt, olive oil, vinegar, curry powder, turmeric powder, salt and pepper.
- Pour over the fluffed couscous and mix well with a large fork.
- Add the remaining ingredients (carrot, cilantro, cranberries, nuts, red onion).
- Mix well and serve at room temperature.
